Beef Shish kebab

Beef Shish kebab recipe

Original recipe by: Alden Salandanan

Ingredients

1 kilo beef sirloin (cubed.. or any skewer friendly cut)

2 cups light soy sauce_ 1:1 proportion of water to conventional soy sauce

1 tbsp muscovado sugar

1/2 tsp cumin powder

onion leeks just a few strands about 4 thin strands diced

4 large tomatoes

4 large white onions

1-2 tsp meat tenderizer

Procedure:

Rub meat tenderizer on the sirloin.... make sure it is distributed evenly and wait for 15 to 20 mins

prepare a marinating bowl combine 2 cups soy sauce (or kikkoman green) with muscuvado sugar and cumin powder and onion leeks make sure sugar is dissolved and marinade is mixed evenly.

Marinate the sirloin on the bowl.... (minimum time 15 mins max is 40 mins)*

slice onion and tomatoes into cubes or preferred shapes for skewering

dip your bamboo skewers in water at least 15 minutes prior to skewering the beef onions and tomatoes.

skewer the beef onion and tomatoes... do not throw away the marinade solution just add 1/2 cup of light soy sauce and 1 tbsp sugar (this will be used for brushing while kebabs are on grill)

Grill the skewers until preferred cooking state... some prefer it medium rare but make sure it is well done....(parasitology 101 XD) to avoid juice from seeping out and over cooking use a brush to cover the kebabs constantly this also ensures a glazed pro looking kebab XD ( i prefer to marinade the skewered kebabs if they're becoming too dry i dunno it's just me XD)....... take off the grill serve and enjoy XD

suggestion = i suggest these to be served with lettuce leaves... its fun to wrap these kebab pieces and eat it Indian style... kinda a greek india fusion thingie. I also suggest nachos with sultan's eggplant (see past document recipe's) dipping as appetizer

* Marinating time is not that long when i barbecue this coz the marinade brush is the key to spicin' this up

Crispy Dinuguan

Crispy Dinuguan Recipe- Alden Salandanan

Crispy Dinuguan Recipe

Ingredients

• 1/4 kg pork, cut into cubes
• 1/4 cup vinegar
• 2 pcs long green pepper
• 1 ginger piece a pinch size will do
• 1 medium sized onion, chopped finely
• 1 tbsp garlic, minced
• 1 tbsp cooking oil
• 1 1/2 cup water
• 2-3 cups pork blood
• 1 bag of choice chicharon..... bagnet or whatever crispy pork you want... chicharon bulaklak and crispy innards would be really nice to add
• 1 large pack of Sinigang mix classic.... just use 3/4 of the total contents

Cooking Procedure

1. Sauté the garlic and onion and ginger a pan
2. Add the pork and sauté for about 5 mins
3. Add 2 tbsp of seasoning or patis
4. Simmer until desired meat tenderness approximately 20 mins
5. Add the pork blood and mix well. Let this simmer for 10 minutes
6. Add the vinegar. Simmer for 15 minutes.
7. Serve hot add chicharon or choice crispy innards at this point
8. Enjoy your meal!

Dakmoraejumeoni twigim, Popcorn chicken gizzards

Dakmoraejumeoni twigim, Popcorn chicken gizzards

 source: Maangchi.com.

Ingredients:

Chicken gizzards, salt, ground black pepper, vegetable oil, ginger, starch powder, flour, sweet rice flour, baking soda

Directions:

For 2 -3 servingsCooking time:  30 minutes

Prepare 250 grams (½ pound) of chicken gizzards

1. Separate the gizzards into 2 pieces by cutting out the connecting muscle of each gizzard. Trim the excess fat and muscle on each piece to make a ball the size of an olive.
2. Wash and drain in a colander.

Make batter:

1. Mix 4 tbs (¼ cup) starch powder, 3 tbs flour, 1 tbs sweet rice flour, ¼ ts salt, 1 large egg, and a pinch of baking soda in a bowl.Tip: The batter will seem a little dry, but when it’s mixed with the wet gizzards and olives it will become perfectly crispyFry:

1. Add 7 canned whole and pitted olives to the gizzards. Mix in 1 tbs flour.
2. Put the gizzards and olives into the batter and mix well with a spoon.
3. Heat the vegetable oil (about 3 cups) to 350 degrees F.*tip: Test if the oil is ready by dropping a sample chunk of chicken gizzard into the oil. If the oil bubbles, it’s the right temperature to start frying.
4. Use 2 spoons to put the gizzards into the hot oil. One spoon to scoop out each coated gizzard ball, and another spoon to push it off the first spoon and into the oil.
5. Deep fry over medium high heat about for 10 minutes until golden brown and crispy.

Make dipping sauce:

1. Grind 1 tbs roasted sesame seeds and put into a bowl.
2. Add 2-3 tbs mayonnaise, juice from half a freshly squeezed lemon, 1 ts soy sauce, and ½ ts-1 ts honey to your taste.
3. Mix it well.